Is it really that important for the cauliflower pieces to be small and bite-sized?

Yes. There are a couple of reasons not to have big chunks. First of all, bite-sized pieces are simply more pleasant to eat. They create more surface area for the cheese sauce to cling to. But most importantly, you want the cauliflower to cook evenly in the amount of time the recipe indicates. The small pieces ensure that you will have a good result.

Can I make this gluten-free?

Yes. Substitute a one-to-one gluten-free flour blend for the all-purpose flour in the recipe. Keep in mind that different gluten-free blends use different thickening/binding ingredients. You may need to whisk in an extra splash of milk if your gluten-free cheese sauce seems too thick.

Can I make this dairy-free?

My guess is that it's possible, but I have never done it. You would need to substitute non-dairy milk and vegan cheeses. I don't work with those very often, so I can't speak to their creaminess in this dish.

How long will this keep in the fridge?

If you have leftovers, they will keep up to four days in the refrigerator. Keep them sealed in an airtight container. I don't recommend freezing leftovers, as cheese sauce can separate in the freezer and be watery after thawing.

Can I make Cheesy Cauliflower ahead?

Absolutely! Prepare the recipe up to the point of baking. Instead of baking, cover it tightly and refrigerate up to two days before baking. Allow to set out on the counter for one hour prior to baking to let the temperature get closer to room temperature. Bake as instructed. A few minutes extra baking time may be necessary if the ingredients are still cold in the refrigerator.

Cauliflower Gratin (Cheesy Cauliflower)

Description

Creamy, cheesy and delicious! Cheesy Cauliflower Gratin is going to be your new favorite way to eat cauliflower. Perfect texture and flavor from a new cooking method. You’ll love this easy recipe!

Ingredients

Units Scale

1 head cauliflower (3 lbs.), broken into bite-sized florets
1/4 cup Butter
1/4 cup Flour
2 cups Whole Milk
1 1/4 cups Extra Sharp Cheddar, grated and divided
1/3 cup Parmesan, grated
2 teaspoons Stone Ground Mustard
salt and pepper, to taste

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Instructions

Preheat the oven to 425°.
Break the cauliflower into bite-sized florets and add the raw cauliflower to a casserole dish. There are a couple of reasons to keep them small instead of in big chunks. First, they’re more enjoyable to eat, and second and more importantly, they will cook more quickly and evenly.
Grate the Cheddar and Parmesan and set aside 1/4 cup of the Cheddar.
Make the cheese sauce by creating a basic white sauce. Melt the butter in a skillet over medium heat and add the flour. Whisk the flour into the butter until a smooth, thin paste forms. Continue cooking and whisking over medium heat for one to two minutes to cook out the flour taste. This is a roux.
Slowly begin whisking the milk into your roux. Continue whisking over medium heat until the sauce is smooth and silky. It will be lightly bubbling and slightly thickened.
Turn off the heat under your white sauce and add the mustard, 1 cup of Cheddar and the Parmesan. Continue whisking until the cheese is melted and all the ingredients are incorporated.
Taste the cheese sauce. Add salt and pepper to taste.
Pour the warm cheese sauce over the raw cauliflower florets that you placed in the casserole dish.
Stir to coat the cauliflower pieces in cheese sauce.
Sprinkle the remaining 1/4 cup of Cheddar over the top of the gratin.
Cover the baking dish with a tight fitting lid or aluminum foil.
Bake at 425° for 35 minutes. Remove the lid and continue baking for an additional 10 minutes.
Remove from the oven and serve with your favorite main dishes.When the cauliflower is fork-tender, the cheese sauce is bubbly, and the dish begins to have golden brown caramelization on some of the cauliflower pieces, it is done.

Prep Time: 10 minutes
Cook Time: 45 min
Category: Side Dish, Vegetables
Method: Baking
Cuisine: American

Description

Ingredients

Instructions

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